|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee place garlic naan into a pan with bare hands. CDI-PIC voluntarily discarded naan.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P. Observed food employee not record final cook temperature of chicken tikka on non-continuous cooking log, however food employee did take temperature of final cook and showed EHS. CDI-Food employee recorded temperature of final cook of chicken tikka and EHS talked to PIC and food employee about recorded the final cook temperature as the final cook takes place. Establishment keeps daily logs and records final cook temperatures during and provided for EHS. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed food that was under 41F and cooked the previous day in the WIC that was uncovered. PIC stated foods were left uncovered during cooling process. EHS reminded PIC to cover foods once cooling process is completed, foods were covered in plastic wrap or metal lids. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed food employee that wiped an in-use knife with a wiping cloth that was not stored in sanitizer. PIC set aside knife to be washed and coached employee. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food residue on metal racks inside WIF and moderate rusting on shelves inside WIC. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on spice rack above prep table. PIC removed employee drink. |